Restaurant Teriyaki Sauce

By Addie

"You know the nice, sweet, thick Teriyaki sauce you get from your favorite takeout joint? Now you can have it at home."

Ingredients

• 1/4 cup soy sauce
• 1 cup water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 5 tablespoons packed brown sugar
• 1-2 tablespoon honey
• 2 tablespoons cornstarch
• 1/4 cup cold water

Preparation

Step 1

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thick it.
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REVIEWS:

Phenomenal! I wanted to find a good recipe that my sister could have -- she has Celiac disease and can't have gluten, so readily available bottled sauce isn't something we can use. This was just wonderful. Before I added the slurry I had her taste the sauce and she said it tasted just like what she remembered from the restaurants. Five stars and two thumbs up! A quick tip to those who said their sauce was too watery: a slurry (any type of starch mixed with water) needs to be made with cold to cool -- NEVER HOT -- water and added to SIMMERING liquid. It's okay to bring your liquid to a boil, but you need to lower it again until it's gently boiling with LITTLE waves. You can't just add cornstarch (or any starch) into a hot liquid, it won't bind it, and the liquid can't be too hot or it breaks the starch down and, again, it does nothing.

This sauce is awesome!!! I couldn't say enough good things about it! Chicken Teriyaki Stir Fry is one of our favorite meals but I don't make it all that often because the Teriyaki sauce we like we have to buy from a restaurant on the other side of town. No more! I will be making this often. Thank you so much for posting!!

My teenage daughter wanted teriyaki chicken for dinner but I don't keep teriyaki sauce in the house. She simply said look up a recipe and make it. She knows I like to try new recipes I find on the Internet So here we are. I didn't have cornstarch, so I used flour as the thickener. My daughter loved the sauce--this recipe is definitely a keeper. NOTE: I omitted the ginger when I made sauce.

Great sauce. don't listen to the people who said it's watery, etc. They obviously don't know how to cook with corn starch. Mine came out dark, rich & thick. I would probably cut down on the sugar just a little next time, but that's just my own personal taste.

everything on hand. This is the second time making it and I made a couple change this time. I used 1/2 cp Orange juice to five it a tropical flavor. You could also use pineapple juice that would be good! I added a touch of sesame oil and some sesame seeds. I used the conrstarch and it did what it was supposed to do..thicken the sauce. If you have trouble with your leftovers pop them in the microwave for 30 seconds then give them a quick whisk and they are perfect again!

Quick to make and tastes good, but once chilled the leftover sauce does become gloppy. This was the case with either cornstarch or flour. So I recommend making only as much sauce as can be used immediately and not trying to keep any leftovers.

Delicious! I halved the water, substituted 1/4 cup of honey for the sugar and honey in the recipe. Definately, my stir fry sauce from now on! Yummy!

Wonderful recipe. Unfortunately, it appears some people must struggle with recipes. If you follow it completely, it is a great sauce!

This sauce is delicious, better than any store bought brand. I used 1 tablespoon less of brown sugar and it was plenty sweet. Bring the mixture to a boil and then simmer to get the sauce to thicken (Stirring occasionally). Keeper recipe!

Loved this sauce. I'm on a special diet and can't have all the sugar that is in teriyaki sauce. I was looking for a good recipe that I could make with Splenda when I found this one. I substituted Splenda for the sugar and honey and added a bit more garlic and ginger since I like my sauce on the spicy side. It was delicious! I used it on chicken breasts and even as a stir fry sauce. Next time I will use fresh ginger and garlic and make a double batch to keep in the fridge.

Fantastic!!!! I'll never buy Teriyaki sauce again! I'm not sure why some people said this was watery??? Mine was nice and perfectly thick. I did add some chopped fresh garlic just because we LOOOOVE garlic. Yum! The Hubster loved it :) Thanks!

My picky husband says that this is THE BEST teriyaki sauce that he has ever had, anywhere! I agree! Thank you for such a wonderful recipe!

A HUGE disappointment! Not only is this sauce NOT AT ALL like the "nice, sweet, thick Teriyaki sauce you get from your favorite take-out joint," but it is far worse than the bottled stuff! Next time, I'm substituting all that water with dry sherry or bourbon and molasses, and using real garlic and real ginger, not the ground powdered stuff. HUGE disappointment. HUGE.

This recipe turned out really well. I made some last night using Sucanat instead of brown sugar and arrowroot powder instead of cornstarch as healthier alternatives. I put it on some stirfried veggies and that was ok. But what REALLY worked amazingly was pouring it over some drumsticks and baking them at 375 for about 30ish mins, turning once half way. The sauce coated them perfectly and got really nice and thick. It turned out wonderfully!!

Excellent recipe! We have tried several recipes looking for a sauce that tasted close to the teriyaki restaurants we'd get when we lived near Seattle. This comes very close! I make extra of the sauce and freeze it. I thaw it in the fridge or put the bag in a bowl of warm water. (I put it in a smaller bag and then put, inside the larger bag, pre-portioned rice and either frozen chicken or, in another small bag, diced cooked chicken. Having it all in a 'kit' makes for a super-easy dinner.)